Recipe Index
 

 

Home Page
Return to
Newsletter Archives
May  Recipes
Search Recipes on this Site

May 11, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


 Recipe Search
Custom Search


Chocolate Cranberry Cookies Recipe | Marilyn's Jicama Pico de Gallo Recipe | Mom's Easy Baked Beans Recipe | Banjo Rice and Beans Recipe | Mom's Easy Baked Beans Recipe | Jody's Pasta Recipes | Oma's Cajun Potato Salad Recipe | Oma's Tomatoes and Cabbage Recipe | Oma's Blackened Chicken Recipe | Oma's Blackened Catfish Recipe |
Bold black text are links. Bold red text are not clickable links.


Links have been checked in the last 24 hours and are safe to click.


Hi All, Thanks for the replies to my question about Duke's Mayonnaise. At the store today, I found that Duke's was on sale so I am going to try it. They also had Duke's in squeeze bottles of lite and another variety that I hadn't noticed before.
Carolyn, Texas newby


Chocolate Cranberry Cookies Recipe

Ingredients
3/4 cup vegetable oil
1 cup brown sugar,
lightly packed
1/2 cup sugar
2 eggs
1 tsp pure vanilla extract
1-3/4 cups flour (or gluten-free flour with xanthan gum)
1 tsp baking soda
pinch kosher salt
1-1/2 cups chocolate chunks (or chocolate chips) I use white chocolate
1 cup dried cranberries
1 cup chopped macadamia or? nuts (optional)

Directions
In the bowl of an electric mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla on medium speed until light.

Add flour, baking soda, and salt. Mix on low speed, just until blended, 30-60 seconds.

Add chocolate chunks and cranberries; mix just until combined.
Cover and refrigerate for 45 minutes, until chilled. (The dough will keep in the refrigerator for up to 2 days.)
Add nuts.

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Using a large cookie scoop, drop mounds of dough the size of golf balls 2 inches apart onto prepared baking sheets.
Bake for 12-14 minutes, until golden. Let cool on baking sheet. Store at room temperature in an airtight container.
DELICIOUS !!!!!!1
ENJOY !!!
from; the nosher
Judy in Montana
Click Here to Print this Recipe


Bread Mixes from The Prepared Pantry


Want to share this page with a friend?
[ Click Here to send this page to a friend ]  


If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   


Print FREE Grocery Coupons  


My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection


 


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information.  


For Jody in Texas. My husband's Pico de gallo. Pretty much like yours.

Marilyn's Jicama Pico de Gallo Recipe

Ingredients

Salad:
2 lettuce leaves
2 slices of a medium sweet OR red onion cut to 1/2 moon shape (sweet is probably best)
1 c. jicama peeled & cut in thin bite-size strips (think french fries)
3/4 of a large green, red, or yellow bell pepper, cut in thin bite-size strips
3/4 to 1 c. baby carrots cut in thin bite-size strips

Dressing:
1 tsp. orange zest
1/2 c. orange juice
3 T. olive oil
1 T. snipped cilantro
1/4 tsp. ground cumin
Dash EACH salt & pepper

Directions
Place 1 leaf on each plate. Divide the vegetables on the leaves.
Mix dressing well in a shaker jar & drizzle over slaw. Makes 2 servings; easy to increase.
Marilyn in FL
Click Here to Print this Recipe


Mom's Easy Baked Beans Recipe

This was my mother’s bean recipe. I still make it in her old bean pot but my daughter makes it in a heavy covered casserole dish. I have also made it with an equivalent amount of cooked dried beans. It is even better that way but more work and time.

2 extra large cans (28-32 0z.) baked beans.
Drain off most of the liquid thru can lid and put beans into bean pot.

Mix in;
1 onion, finely minced
3/4 cup chili sauce (can use catsup but chili sauce is better)
1/3 cup molasses
1/2 cup brown sugar or mixture of brown sugar and honey
1 Tbsp. wet mustard
2 strips of cooked bacon, crumbled

Top with 1 slice of raw bacon cut into ½. Cover and bake at 300 degrees for 3 hours.
Remove cover for last ½ hour.
Jody in Texas
Click Here to Print this Recipe


Banjo Rice and Beans Recipe

These beans are soft and thick like refried beans. The flavor is mild and smokey.

1 leftover ham bone with plenty of meat, or a pound or more of leftover ham or smoked sausage or a combination to equal a generous amount of meat.
2 lbs. of dry red beans soaked overnight in unsalted water (Never soak dry beans in salted water. It makes them tough.)

Sautéed until tender before adding
1 large onion, chopped fine
1 green pepper, chopped fine
1 carrot, chopped fine
4 cloves garlic, chopped fine
1-2 tsps. sugar
2 bouillon cubes
1 tsp. Worcestershire Sauce
3 dashes hot sauce, more later if needed
Several grinds black pepper

Soak beans overnight in heavy pot. Drain. Put beans back into heavy pot and barely cover with water. Add meat of ham bone. Cook 1-1/2 to 2 hours. Remove bone and take off meat and add back to the beans. Add sautéed onion, pepper, carrot, garlic, sugar and bouillon cubes. Simmer on very low heat for 2 or 3 hours, stirring frequently. Add Worcestershire Sauce and hot sauce and pepper. Taste and add salt if needed or more hot sauce. Add more smoked sausage it you like.
Jody in Texas
Click Here to Print this Recipe


A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here


Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net



Weekly Specials from The Prepared Pantry 


US Food and Drug Administration latest recalls.
http://www.fda.gov/Safety/Recalls/default.htm 

Jody's Pasta Recipes
I make these two easy pasta dishes for my husband and me for supper with a good green salad and garlic bread. There is usually some left over. This will do about 12 oz. of cooked pasta.

Tuna Sauce for Pasta

In this recipe, you must use Italian Tuna in cans packed in olive oil. I have found it in most large supermarkets.
Sauce
Melt a mixture of butter and olive oil, a couple of tablespoons of each;
2 Tbsps. minced fresh garlic
1/2 medium onion, chopped
1 can diced tomatoes with garlic and basil, pour off a little of the juice.
1 can Italian Tuna, drained
1/3 tsps. Italian Herbs or Savory Herbs
pepper and a little salt, taste it as it doesn’t need much

Topping
2 Tblsps. olive oil
1 small can anchovies, drain and “melt” in oil
Add;
1-1/2 Tblsps. Fresh minced garlic sautéed in the olive oil and anchovies
3/4 to 1 cup fresh toasted bread crumbs
Rind grated from 1 lemon
1/4 cup fresh parsley, chopped

Mix sauce with cooked pasta thoroughly and serve with plenty of topping.
Jody in Texas

Spaghetti Alla Carrettiera Recipe
This is a spaghetti with bread crumbs, no tomato. Recipe makes 2 ample servings.

Ingredients
12 oz. thin spaghetti
5 or 6 Tbsps. good olive oil, divided
1 small onion, minced
2-4 cloves garlic, minced
1 can anchovies, drained
12 tsp. dried oregano
Fresh ground pepper
1 oz. butter
5-6 Tblsps. bread crumbs, coarsely ground (I use a small food processor and firm white bread.)
2-3 Tbsps. Fresh minced parsley
A few tablespoons of pasta water
Fresh grated parmesan (optional)

Directions
Cook pasta in plenty of salted water to “al dente” stage.
Sautee onion, garlic and 3 Tbsps. olive oil. Add anchovies and mash in so that they melt. Add a few tablespoons pasta water. In another pan, sauté fresh bread crumbs in butter until golden. Toss drained pasta with parsley and the rest of the oil. Then sprinkle with the bread crumbs. You can add good parmesan, grated, if you like. (I always buy parmesan in a wedge and grate it myself because the grated parmesan is not as good a quality.)
Jody in Texas

Lemon Spaghetti Recipe

Ingredients
1 lb. spaghetti
1 Tbsp. butter
½ cup good olive oil
2/3 cup freshly grated parmesan cheese
Juice from 2 medium lemons
1 Tbsp. lemon zest
Salt pepper
1/3 cup fresh basil leaves, chopped
1 clove garlic, minced
1 Tbsp. small capers (optional)

Directions
Cook pasta in a large pot boiling slated water to “al dente” state, about 8 minutes. Whisk oil, parmesan, lemon juice, and garlic together well. Drain pasta reserving about 1 cup of the pasta water. Toss pasta with lemon sauce and ½ cup of the reserved water. Add more ¼ cup at a time using just enough to moisten the pasta. Season with pepper and salt to taste. Garnish with lemon zest, basil and capers, if using. Good served with seafood or chicken piccata.
Jody in Texas
Click Here to Print both of Jody's Pasta Dish Recipes


Oma's Cajun Potato Salad Recipe

Ingredients
5 lb. bag potatoes, peeled and cubed
1 Tbsp. Cajun seasoning (for example Tony Chachere; add to potato water)
salt (for cooked potatoes)
8 eggs, boiled
1 (16 oz.) jar mayonnaise
3 Tbsp. mustard (may add 1 more Tbsp. after adding potatoes)
5 small sweet pickles, finely chopped
2 dashes Tabasco (optional)

Directions
Cook potatoes in water and Cajun seasoning. Drain and separate on plate to let cool before mixing with egg mixture. This way the potatoes won't get too mushy. Sprinkle with a little salt while cooling.

(Can do this ahead of time.) Separate the whites from the yellows of the cooked eggs. Chop and set the whites aside. In another bowl, mix the mashed egg yellows, pickles, mayonnaise, mustard, Tabasco and half the jar of mayonnaise. Add chopped whites. Place in fridge until potatoes are done. Add mayonnaise mixture to cooked potatoes in large bowl. Mix carefully to not make the mixture too mushy. Add the remaining mayonnaise. Add more mayonnaise if not "wet" enough. Add other tablespoon of mustard if you like more mustard in salad.
Oma
Click Here to Print this Recipe



Oma's Tomatoes and Cabbage Recipe

1/4 lb. bacon, finely diced
1 Tbsp. margarine
1 c. chopped onion
1/2 c. chopped green pepper
3/4 tsp. cayenne pepper or less
2 c. canned tomatoes and juice
1-1/2 lb. cabbage, chopped

Cook bacon in large heavy pan until brown and crisp. Add margarine and chopped onion. Cook over medium heat until onions are translucent. Add green pepper and cook until soft, about 5 minutes. Add cayenne; mix well. Add chopped cabbage and mix well. Mixture will seem dry. Cook slowly over medium heat, about 30 minutes, or until cabbage is tender. Do not overcook.
Oma
Click Here to Print this Recipe



Oma's Blackened Chicken Recipe

Ingredients
boneless chicken breast

Blackened Seasoning
1 Tbsp. paprika
2 tsp. thyme
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. sugar
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper

Directions
Combine in a small jar and store covered. Makes 3 tablespoons.

Heat dry, heavy skillet (not nonstick) until drop of water sizzles on surface. Pound chicken breast to 1/2-inch thickness. Dip both sides in melted butter or margarine. Sprinkle each side with 1 teaspoon blackened seasoning. Place chicken in hot skillet; cook until cooked through and blackened, 2 or 3 minutes per side.
Oma
Click Here to Print this Recipe



Oma's Blackened Catfish Recipe

6 catfish fillets
1/2 lb. unsalted butter, melted

Seasoning Mix
1 Tbsp. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Preheat heavy skillet. Combine seasoning ingredients in a small bowl. Dip fillets in melted butter, then sprinkle seasoning mix on both sides. Place in hot skillet. Add tablespoon butter over top of fillets. Cook for 2 or 3 minutes each side until charred. Serve with a squeeze of lemon juice.
Yields 6 servings.
Oma
Click Here to Print this Recipe



Nancy Rogers -
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 

Copyright © 2015 -  Nancy's Kitchen